Portobello Brisket Bowl

Name: Portobello Brisket Bowl
Yield: Serves 4
Ingredients: 4 cups (280 g) loosely packed, roughly chopped mustard greens; 2 cups (230 g) thinly sliced shallots; 2 cups (185 g) thinly sliced fennel; 2 cloves garlic, minced; 2 tablespoons olive oil; Several dashes freshly ground black pepper; 1 recipe Caulipots or any version of Creamy Mashed Potatoes; 1 teaspoon caraway seeds; 1 teaspoon salt; ½ cup (95 g) green lentils; 2 bay leaves; 1 teaspoon dried thyme; Freshly ground black pepper; ½ teaspoon salt; ¼ cup (60 ml) olive oil; 4 portobello mushrooms, stems removed; 3 cups (720 ml) vegetable broth; 1 (25-ounce/710 g) can crushed tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

As my mother says, brisket is life itself. Portobellos are a fabulous translation for the falling-off-the-bone (falling-off-the-stem?) meatiness of brisket, and the lentil stew supplies that requisite aromatic brothiness, with hints of licorice from fennel and caraway. Mustard greens have just the right bitter and fresh bite to remind me of the Jewish flavors of my youth. I love any version of mashed potatoes here, so follow your heart and get ye to the sides

Ingredients

Side dish
Starter
Gluten-free
Vegan

Ingredients

Method